Page 33 - South Mississippi Living - June, 2026

Po’boy Guide
A po’boy on a soft brioche bun is
a richer spin on the New Orleans classic, built the same way but with a slightly sweet, buttery base that still holds up to all that crunch.
Start with split brioche buns and toast them in butter until golden. Layer in shredded lettuce, sliced tomato, dill pickles, and a generous smear of remoulade. I’ve also added a tomato slaw that makes a great alternative to the traditional toppings. From there, it’s all about your fried protein of choice.
Fried Gulf shrimp: Peel and devein, season well, then dredge in seasoned flour or cornmeal mix. Fry at 350°F for about 2-3 minutes until golden, crisp, and just cooked through.
Fried oysters: Shuck and pat them dry, lightly bread, and fry at 350°F for about 2-3 minutes until crisp and lightly browned with a tender center.
Fried alligator: Cut into bite-size pieces, marinate if you want extra tenderness, then bread and fry at 350°F for about 4-6 minutes until deep golden and cooked through with a tender bite inside.
Drain everything briefly, season while hot, and pile it high on the brioche bun.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
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